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Monday, April 21, 2014

Yogy Pizza

This pizza is wheat-free, yeast-free, sugar-free and
tomato-free.Tomatoes, being high
in oxalic acid (a calcium inhibitor), are a particularly difficult member of
the nightshade family of vegetables and are difficult for people to tolerate
when eaten frequently.Not only do
they block calcium absorption, they cause heat and inflammation within the
colon.Mentally, this physical
inflammation can manifest as irritability, anger and restlessness.

For these reasons, I prefer a no-tomato
pizza or marinara sauce.Since Ayurvedic
cooking is about creating energy and clarity within both the body and mind, it
tends to avoid using nightshades on a regular basis.If you have a tomato or tomato sauce habit, you may want to
give the recipe below a try!Explore with your favourite additions, like fresh herbs and organic
vegetables.Gradually reducing our
consumption of tomatoes to once or twice a month will rest the digestive
system, greatly improving energy levels and supporting our clarity of mind.

Pizza Crust

Preparation time: 20 minutes

Ayurvedic information: Sattvic

-Vata, -Pitta, +Kapha (with kamut and spelt flour and
cow’s milk)

0Vata, -Pitta, -Kapha (with whole barley flour and soy
milk)

Preheat oven to 425 F

Combine in a mixing bowl:

2 cups barley
flour (or two cups of kamut or spelt, or 1 cup of each)

½ tsp sea salt

1 tsp
aluminum-free baking powder

With a fork, stir in:

2/3 cup soy or
freshly boiled raw cow’s milk (or almond or rice milk)

¼ cup sunflower
oil

The mixture will begin to hold together in a ball
(depending on flour used; (you may need to add more flour until desired
dough-like consistency is reached).Turn the dough out onto a floured surface (like your clean kitchen
counter) and knead the dough lightly a dozen times.Lightly oil a 12-inch round stainless steel pizza pan and
press the dough into the pan, making an edge for the rim with your
fingers.Put it in the oven and
bake for 15 to 20 minutes.